Winemaker Rémi Sédès is a Gamay specialist and this bottle holds all the rewards (and then some!) reaped through the years of dedication. Using fruit cultivated in biodynamic vineyards with granitic soil, he uses a low-intervention method that lets the best qualities of the grapes shine through. The result is a beautiful true balance of structure, aromatics, and acidity.

Passetoutgrains has a generous nose with notes of warm summer strawberries and a sweet, spicy, floral edge. On the palate, the wine is fresh and fleshy, evocative of red raspberries, red currant, and summer strawberries at the peak of the season. The finish is persistent with medium tannins and balanced acidity. This wine is seriously succulent and crushable.

A truly classic Sauvignon Blanc from Marlborough, that is brimming with vibrancy and vitality. Dense notes of ripe passionfruit dominate on the nose, supported by tropical fruit, herbaceous notes and a lashing of citrus. A portion of malolactic fermentation adds a textural quality to the palate, with subtle notes of lemon blossom and passionfruit.

Soft and smoothly contoured with a touch of balsam and tangerine, this demure junmai is made by Uchigasaki Brewing Company, the oldest brewery in Miyagi Prefecture, founded in 1661. Sawayaka’s easy, effortless drinkability makes it a good match for both kaiseki delicacies and simpler fare. Best cold with sushi and sashimi, at room temperature for cooked dishes.

This blend of 30% Grenache, 50% Syrah, and 20% Mourvedre is dark magenta and neon pink toward the rim. Star anise, wood spices, perfume, and potpourri are the first aromas to jump out of the glass. Cherry, blueberry jam, blackberry and dried leaves lead to a finish balanced with a hint of fresh tartness.

A level up from the Kaiserstuhl wines are the Herrenstück terraces, whose wines amplify the texture of their lower elevation counterparts without sacrificing freshness. Although the devastating frosts left Holger with minuscule quantities of Chardonnay in 2021, the domaine’s Weißburgunder saved the day.

Teremana Tequila is a super premium 100% Blue Weber Agave grown in the Highlands of Jalisco, Mexico. Roasted in authentic brick ovens and distilled in copper pot stills. This process creates a reposado that has notes of oak and vanilla with a smooth rich finish.

Made from 100% Blue Weber Agave and aged for 4 months in French, American and Encino barrels, Corralejo Reposado is light straw in color and has an aroma of sweet vanilla, honey, spice and hints of oak. Awarded Gold Medal San Francisco World Spirits Competition 2021.

If you like spicy caramel fudge aroma with a rich and golden hue this one's for you. Sip and be prepared to discover its bold, medium-to-full bodied palate with rich notes of roasted agave. Sweet tropical fruit, vanilla and warming spices in the mix that end with a smooth, spicy finish.

Yoichi Single Malt is a range of single malt expressions from the Yoichi Distillery, Nikka’s first distillery built in 1934. Yoichi malts are described as bold and strong with refined peaty notes and smokiness brought by the traditional direct coal-fired distillation. Sea breeze from the Ishikari Bay delivers a briny hint to the whisky during maturation.

“My advice? Commit the producer to memory and hoard as much of today’s sensational, small-batch Burgundy as humanly possible.” Ian Cauble, Master Sommelier. A classic Burgundy—red cherry, underripe strawberry, hibiscus & rose petal over savory aromatics of wet mushroom, exotic spices, damp leaves and forest floor. Lovely now but will reveal its true beauty in 1-2 years.

Paolo Bea is one of the founding fathers of natural wine in Italy, and remains arguably the greatest producer in Umbria today. Their "San Valentino" is a maelstrom of Indian spice, black fruits, and sandalwood, with a subtle yet crucial note of volatility—a classic Bea signature—adding lift to the primordial funk.

Organically produced with minimal use of sulphites, "Galets Dorés" is fermented in stainless steel to retain maximum freshness and primary fruit expressiveness and then aged on its lees for 3 months to give a generous body and feel to complement the bold flavors. It's brilliantly fresh and floral with a crisp lively finish that has a touch of salinity.